AZERBAIJAN PILAF

Ellen Bales

By
@Starwriter

I found this great-sounding recipe on a Russian cooking website and thought it would be a good accompaniment to Baked Chicken, Russian Style. Try it for yourself!
Recipe: Ruscuisine.com
Photo: www.mydeliciousrecipe.com


Featured Pinch Tips Video

Rating:

Serves:

4-6

Prep:

15 Min

Cook:

25 Min

Ingredients

1/2 c
blanched almonds
2 Tbsp
butter
1 c
unconverted white long-grain rice
2 c
chicken stock, fresh or canned
1/2 tsp
white sesame seeds
1/4 tsp
ground ginger
1/4 tsp
salt
freshly ground black pepper

Directions Step-By-Step

1
Spread almonds on a cookie sheet in a single layer and toast in a 350-degree oven for about 5 minutes, watching closely so they don't burn. Set aside.
2
Melt the butter in a heavy 1-1/2 to 2-quart casserole over moderate heat. Add the rice and stir with a wooden spoon until the rice turns somewhat white and opaque. Stir in the sesame seeds, then pour in the chicken stock, ginger, salt and a few grindings of black pepper.
3
Stirring constantly, bring to a boil, then cover the casserole tightly and bake in the center of the oven at 350-degrees for 20 to 25 minutes, or until the liquid has all been absorbed and the rice is tender.
4
Sprinkle the reserved almonds over the rice and serve at once.

Try this dish alongside Baked Chicken, Russian Style.

About this Recipe

Course/Dish: Rice Sides
Other Tags: Quick & Easy, For Kids, Healthy